It may be difficult to assemble a meal from a “greenmarket” at this time of year, but it’s not impossible.  All of the major ingredients of the main course of this dinner were purchased in Union Square last Wednesday, March 17.

• one roasted small (14 oz.) rack of goat from Lynn Haven Dairygoats of Pine Bush, New York, purchased at the Union Square Greenmarket, which had been marinated in garlic, rosemary, thyme, bay leaf, juniper, pepper and oil, and finished with a pan sauce of white wine and stock; accompanied with simple roasted chunks of Robertson’s Golden Ball (Brassica Rapa) turnips, mixed into a bowl after removal them from the oven with oil, garlic, parsley, lemon juice and ground coriander, from Windfall Farms of Montgomery, New York, purchased at the Greenmarket as well;  and, also from the Greenmarket, a halved tomato from Shushan Valley Hydro Farm which was briefly pan-roasted with the goat
• cheese course:  slices from a very special artisan Parmigiano Reggiano Vache Rosse from BuonItalia, in the Chelsea Market, and some Garroxta from Garden of Eden, served with toasted thin slices of Whole Wheat Pan Loaf from Our Daily Bread in the Union Square Greenmarket
• wine:  Le Couvent de Chateau Peyros 1995 Madiran (Corbère-Abères), from Wine Messenger